Mayonnaise
February 17, 2019 • 0 comments
The best mayonnaise you'll ever eat. Thick, rich, excessive on the yolks. The exact opposite of store bought. A staple item in the fridge at the farm. Using avocado oil makes a green mayo, using corn oil makes a yellow one. Don't use olive or sunflower oil. Regret will follow. You've been warned.
Based on the Cook's Illustrated recipe, so the instructions are almost verbatim.
- Prep Time:
- Servings: 2 1/4 cups
Ingredients
- (4) egg yolks
- (4 teaspoons) lemon juice
- (2 teaspoons) cider or white wine vinegar
- (1/2 teaspoon) Dijon mustard
- (1/2 to 1 teaspoon) salt
- (2 cups) avocado or corn oil
Directions
1. Whisk egg yolk vigorously in medium bowl for 15 seconds. Add lemon juice, vinegar, mustard, and salt and whisk until yolk thickens and colour brightens, about 30 seconds.
2. Add 1/4 cup in slow, steady stream, continuing to whisk vigorously until oil is incorporated completely and mixture thickens, about 1 minute. Add 1/4 cup oil, whisking until completely incorporated, about 30 seconds more. Continue adding 1/4 cup at a time and completely incorporating until all the oil is mixed in.
